Sunday, October 23, 2011

Brisket, Brie, & Mango BBQ Quesadillas

Here is the reason for the homemade tortillas!  As I've posted before, Corey grew up eating and loves brisket.  Being from Indiana I had never heard of it before him.  Here is my second attempt at making it and it turned out so much better for me in the crockpot!  The meat was really tender!  Cooking it in the Dr. Pepper alone didn't give it a whole lot of flavor.  I wished that I had added in some chipotle peppers in adobo sauce like this pulled pork.  But these quesadillas were so awesome!  The brie was the perfect compliment with the tango BBQ sauce.  I only wished I added caramelized onions, because we all know by now how those are dearly loved in this household.  So I'm including my suggestions in the recipe below.  Also if in a hurry, you could skip the bbq sauce and just use premade!  You could even blend some mango into your bbq sauce or just add thinly sliced mango to the quesadillas, thats probably how I will do it next time!  Recipe courtesy Foodie Bride.


3 lb brisket
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dr. Pepper
(Optional:  half 7 oz can chipotle peppers in adobo)

Mango Barbecue Sauce
1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
1/4 cup mango chutney (I used half of a mango, diced)

8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, shredded (I didn't use this)
olive oil or cooking spray, to brush tortillas
cilantro, for garnish (optional)
(Optional:  caramelized onions)


  1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
  2. Place brisket in the crockpot and pour the Dr. Pepper over the top (add chipotles if desired).
  3. Cook on low for 8 hours.
  4. Remove from the crockpot and let rest for 15 minutes.
  5. Slice against the grain (1/8-1/4 inch thick).
  6. To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
  7. Saute onions for 5 minutes.
  8. Add garlic and cook until fragrant.
  9. Stir in the remaining ingredients and simmer for 5 minutes.
  10. Transfer to a blender or food processor and run until smooth, add ketchup or water slowly if needed to thin.
  11. To assemble the quesadillas: Heat a griddle or large pan over medium-high.
  12. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
  13. Top with a spoonful or two of barbecue sauce and fold the other half over.
  14. Place on the heated grill.
  15. Cook until the bottom is crisp and flip over.
  16. Remove from heat and slice into thirds. Serve with extra barbecue sauce.

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